Book Review
Book review: Summer Kitchens by Olia Hercules
Olia Hercules’ third book focuses on the Ukrainian tradition of families decamping to small outbuildings to cook away from their main homes in the summer months.
Book review: Coconut & Sambal, by Lara Lee
Lara Lee’s Coconut & Sambal is the product of a journey that took her from the west coast of Sumatra to Timor in the east.
Book review: Sun and Rain, by Ana Roš
Book review: The Roasting Tin Around the World
Book review: Vegan JapanEasy by Tim Anderson
Book review: Apple by James Rich
James Rich's credentials for writing a book about one of the nation's most popular fruits are[...]
Book review: The Shore by Bruce Rennie
Book review – The Pig: Tales and Recipes from the Kitchen Garden and Beyond
Stretching from Canterbury in Kent to Gittisham in Devon, the litter of six Pig hotels is[...]
Book review: Hooked by Mark Hix
The reasons why people enjoy fishing often have very little to do with fish. As chef[...]
Book review: Pam the Jam: The Book of Preserves, by Pam Corbin
With increasing competition across all sectors of the industry, successful businesses are the ones that stand out from the crowd and offer a point of difference.
Book review: Mandalay: Recipes and Tales from a Burmese Kitchen
In her introduction to Mandalay, MiMi Aye describes her aunt disclosing a recipe for Shan tofu to a housekeeper, who promptly quits her job to start up a tofu business in her own village. Recipes in Burmese culture are considered[...]
Book review: Root to Bloom: A Modern Guide to Whole Plant Use by Mat Pember and Jocelyn Cross
The message of Root to Bloom is clear and entirely fitting for the zeitgeist
Book review: Silo: The Zero Waste Blueprint
You may have heard that things aren’t exactly going well when it comes to the environment
Book review: Tu Casa Mi Casa by Enrique Olvera
What initially inspired Enrique Olvera to leave Mexico and attend the renowned Culinary Institute of America was cooking for those he loved"
Book review: The Garden Chef
A plethora of cookery books focused on chefs growing their own produce are set to be published in the coming months. All are highly topical in that they feed into the demand from consumers for highly sustainable businesses that operate[...]
Book review: The Cycling Chef by Alan Murchison
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